1. In a large bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper. Mix gently until just combined.

2. Form the mixture into bite-sized meatballs, about 1 to 1.5 inches in diameter.

3. Heat a skillet with oil over medium heat. Cook the meatballs in batches, turning to brown all sides evenly. Cover and cook for 8–10 minutes until cooked through.

4. In a small saucepan, mix soy sauce, brown sugar, gochujang, and garlic with a splash of water. Simmer on low heat for 5 minutes until slightly thickened.

5. Toss the cooked meatballs in the glaze until evenly coated.

6. In a small bowl, whisk together mayonnaise, sriracha, and rice vinegar. Chill the spicy mayo in the fridge until ready to serve.

7. Plate the glazed meatballs, sprinkle with green onions or sesame seeds, and serve with spicy mayo dip.